Lamb couscous

It’s been a long time since I took the time to share a recipe. Between the work and the move, I can tell you that I was very busy. I’m only starting to stick my head out of the water or the paint!

To celebrate my comeback and stay on the theme of Easter lamb, I am offering you a lamb couscous.

Hmmm, couscous. I grew up in a center for mothers in difficulty. My mother had set up a mother-child center so that mothers could stay with their children and my brother, my sister, my mother and I lived daily with all these little people. There were happy moments, sad moments, but above all, quite a stir.

It was there that I discovered couscous. A very young mother, two long years older than me, from time to time on Sundays played mother of the family and made us delicious couscous.

As I remember, she got up at dawn to prepare the meat and vegetables. Because at home, we did not cook for 4 but rather for 12 at least. Proud to prepare us the dish of her childhood which highlighted her origins.

Today, I am not sharing his recipe with you, but a mix that I was able to make between the different recipes I tried, the different couscous I tasted and above all I made it again in my own sauce for my taste. There is certainly nothing traditional about it anymore, but in a way it is mine, and it brings back many childhood memories.

Lamb couscous

Print Recipe Pin Recipe

Servings 6 people

Ingredients

  

• 6 boneless chicken thighs
• 6 large pieces of lamb 400 gr. Leg or shoulder
• 1 chopped onion
• 1 garlic clove minced
• 2 carrots
• 3 turnips
• 1 stalk of celery
• 400 gr squash
• ¼ kale
• 1 can chickpeas
• 1 tbsp tomato paste
• 300 gr tomato sauce
• 1 bunch of parsley
• ¼ bunch of coriander
• 1 tbsp ras el hanout
• 600 gr couscous seeds

Instructions

 

• Prepare the vegetables. Peel the carrots, turnips, squash. Cut them into fairly large cubes. Reserve.
• Wash and cut the cabbage. Reserve.
• Mince the celery. Reserve.
• Brown the meat, garlic and onion in a large saucepan with a drizzle of olive oil.
• Add the carrots to the meat and cover with water. Simmer 45 minutes.
• Add the chickpeas, other vegetables, tomato paste, herbs, spices, tomato sauce, salt and pepper and cook over low heat until all the vegetables are cooked (about 45 minutes).
• Serve with couscous semolina.